Healthy, Oil-Free, Dairy-Free Salad Dressing, Low in Sugar, and Vegan
This dressing is in answer to those living with dietary lifestyle choices. One of the easiest ways to replace oils is to change it out with a mustard. Use plain mustard, not honey mustard which has excess sugar, and stick with yellow or stone-ground instead. A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart, balanced by the small bit of sweetener used in it. Many organic brands also come in delicious flavors and are made with apple cider vinegar instead of distilled for even more benefits.
Low in sugar per serving and fat-free, and using the apple cider vinegar promotes healthy blood sugar and detoxification while black pepper and mustard boost metabolism and give high amounts of antioxidants. To sweeten, use whatever you choose such as agave, liquid stevia, coconut syrup, maple syrup, raw honey, or brown rice syrup. You can also make your own mustard if you wish with our handy homemade mustard recipes here.
Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads like quinoa or black rice salad.
Mustard Vinaigrette Salad Dressing
Makes 1/2 cup, enough for two (1/4 cup) servings
1/4 cup your choice yellow, Dijon, or stone-ground mustard
1/4 cup raw apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon your choice sweetener
1 teaspoon black pepper
2 tablespoons water
- Combine ingredients in a blender and mix thoroughly. Alternately, add ingredients to a bowl and blend well with an immersion blender.
- Pour into containers and refrigerate at least two hours. For best flavor, refrigerate overnight.
- Shake well before serving. Drizzle onto your salad.
We have more Oil-Free, Dairy-Free Salad Dressings, so watch for them in this series!
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